The best part about coming home is preparing my own food again! So excited for exams to be over so I can start cooking and baking again. For now, breakfast prep will have to suffice.
HEALTHY IN A HURRY: 2 Ingredient Mango Sorbet
Breakfast
Healthy in a Hurry: Oatmeal-on-the-go Bars
How many of you can’t be bothered to wake up a little earlier to have breakfast? How many of you shun the idea of food in the morning?
I’ve heard way too many times of friends and family who skip breakfast simply because they find it too tedious to prepare something to eat, or have no food readily on hand.
I cannot emphasize the importance of eating breakfast. It helps to kickstart your metabolism, and also helps you to focus better throughout the day. Don’t think of it as extra or unnecessary calories, some studies have shown that people who eat breakfast are actually slimmer than those who skip breakfast!
For all you breakfast-skippers and sleepyheads, this recipe is dedicated to you guys. All you have to do is grab it and eat it, since the recipe can make several portions at once!
Here’s a recipe for deliciously healthy oatmeal bars which can be made in advanced and frozen for up to 4 months. These oatmeal bars can be tweaked to your flavour preferences, and are perfect for a grab-n-go breakfast if you pack them into little ziploc bags. These bars are so simple to make, and you can literally add in anything that you have on hand, even chocolate chips if you need some to get you going in the morning!
Oatmeal-on-the-go Bars (inspired by Weelicious)
Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 cups milk (any kind of milk, not flavoured milk though)
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup raisins + dried cranberries (any dried fruit you like)
- 1/2 cup almonds (any nuts of your choice)
- 2 tbsp chia seeds
- 3 tbsp honey or agave (sweetener of choice)
Preparation
- Preheat the oven to 190 degrees celsius/375 F
- Mix all the ingredients in a large bowl, stirring the dried fruits and nuts in at the end
- Pour the oatmeal mixture into a 7×11 baking dish lined with baking paper (no mess!)
- Bake for 30 minutes or until thickened and golden.
- Cool, cut into squares and serve or store in ziploc bags.
- After the bars have been fully cooled, you can pack them into individual servings in small ziploc bags to pack in the freezer. About 3-4 bars in each individual bag. These will keep for up to 4 months!
Before consuming them, allow to defrost in fridge for 24 hours. - Refrigerating the bars will make them last up to 5 days.
I even did a Tropical version of these bars previously, if you are interested in that sort of stuff. (Cue mangoes and goji berries – little bursts of sunshine and happiness). What’s more, all the ingredients are easily available, something I took into consideration when I was experimenting with this recipe. So really, you have no excuses. 😛
These bars are also great as a portable snack and I personally enjoy them served with some yogurt as well (You should try this if you have more time for a sit-down breakfast)
Bon Appetit!
RECIPE: Tropical Oatmeal Bars (Oil-free and Sugar-free)
I was never a fan of baked oatmeal aka boatmeal. I guess I never really liked the texture of baked oatmeal compared to the chewy creamy goodness of a hot bowl of oatmeal. But, ever since I’ve tried Weelicious Oatmeal-on-the-go Bars, I’ve never looked back. I’ve made her recipe so many times, since they make the perfect grab-and-go breakfast, and they even keep for up to 4 months in the freezer!
After dabbling around in the kitchen, and perfecting my own version of healthy oatmeal bars, I’ve finally come up with my own recipes — these healthy goodies you are about to be introduced to. This batch of oatmeal bars were my best creation yet, they even received a seal of approval from my dad!
These bars taste and look brilliant, if I may say so myself. The vibrant red goji berries add to the tropical vibe, while the sweetness of the mango transports you to a lovely summer day lazing by the beach.
Close your eyes. Oh wait don’t. If not you won’t be able to read this.
After you’ve made these, close your eyes when you taste them. You’ll experience something like this:
The tantalizing smell of cinnamon wafts across the living room. The bars are ready! You leap up and hurry to the oven, opening the oven door carefully to release the hot steam. Ahh, browned to perfection. Better take it out of the oven to cool. Yes, great, it’s cool, now slice it up quickly. Snap a few quick photos. No, no time for that. Let’s just dig in.
On first bite, you taste the sweetness of the dried mango the moment it makes contact with your tongue. Mmmm. Then the chewiness of the baked oatmeal gets to you. Just like a candy bar. The sweet goji berry is determined not to be forgotten, and the rich flavor bursts through the oatmeal like mini fireworks. Oh, it’s not over. The sweet mango is back again, complementing the goji berries this time. You smile. You’re back on the beach, one hand holding a freshly opened coconut as the cool sea breeze blows across your face. Ahh. Sheer bliss.
I rarely use flash, but it was late at night when I baked this, and the lighting was horrible. Not all was lost though, since the flash really helped to bring out the colour of the mangoes and goji berries. I mean, look at how those little gems are studded all over the oatmeal bars, they are like sunny jewels buried in the sand.
My favorite way to eat these are cold, right out of the fridge. That’s when they are chewy and cool, almost like a dessert. If you freeze them, be sure to take them out to thaw in the fridge 24 hours in advance so that you can taste the flavours.
Tropical Oatmeal Bars
Makes 18-24
Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 cups milk (any kind of milk, not flavoured milk though)
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup goji berries
- 1/2-3/4 cup dried mangoes (chopped up)
- 2 tbsp chia seeds
- 3 tbsp honey or agave (sweetener of choice)
Preparation
- Preheat the oven to 190 degrees celsius/375 F
- Mix all the ingredients in a large bowl, stirring the dried fruits in at the end
- Pour the oatmeal mixture into a 7×11 baking dish lined with baking paper (no mess!)
- Bake for 30 minutes or until thickened and golden.
- Cool, cut into squares and serve.
- After the bars have been fully cooled, you can pack them into individual servings in small ziploc bags to pack in the freezer. About 3 bars in each bag. These will keep for up to 4 months!
Before consuming them, allow to defrost in fridge for 24 hours. - Refrigerating the bars will make them last up to 5 days.
Switch things up!
- Sub the dried fruits with any other dried fruits of your choice
- Add a mashed banana in for added sweetness and moisture
- Throw in an additional 1/2 cup – 1 cup of some nuts, seeds, dessicated coconut, chocolate chips… anything you like really!
- Add some peanut powder or black sesame powder to make it even more flavorful
- More honey or agave can be added to suit your tastes
These bars are so healthy (Oil-free, butter-free, sugar-free and can be lactose-free and gluten-free if you make the necessary substitutions) there is no reason not to make them. They are ideal for lunchboxes too. Pack a couple of these with some veggies sticks + hummus and some fruit and you’ve got a good lunchbox for your fussy eater. Even a glass of milk with these would make a nutrition packed breakfast to kickstart your day!
Hope you liked this recipe 🙂
HEALTHY IN A HURRY: Overnight Oats
Overnight oats are probably a foreign concept to many of you. After all, most of my friends can’t even stand cooked oatmeal, (a mushy brown bowl of bleagh to many, but I say otherwise), who would even dare to consider the prospect of eating oatmeal…*gasp* cold, straight from the fridge?
Well, whaddya know? I gave it a try 2 years ago, and fell in love with it. I’m only sharing it with you all now, since it never once crossed my mind that other people might like to partake in this healthy discovery!
It is by no means a replacement for a lovely bowl of hot oatmeal, these two are world’s apart, but this is delightful for breakfast on a hot stuffy morning. In fact, in tastes best after a workout!
The possibilities are endless with Overnight Oats. After many rounds of experimenting with various recipes, I’ve finally found a basic recipe that guarantees me the right texture and taste. The picture above is what it looks like at night, before the oats soak up the liquid.
The photo below is what it looks like the next day!
I like to add a little splash of ice cold milk on top to wet the oatmeal more, before I give it a good stir. The texture should be like the photo below, thick and creamy, like chinese porridge or congee.
Sometimes, when I have a nearly empty jar of peanut butter, I make my overnight oats in that peanut butter jar instead. It is the bomb. There is nothing better than reaching into the bottom of the peanut butter jar to dig out the last few spoonfuls of rich peanut butter. It takes breakfast to a whole new level.
Overnight oats are, unfortunately, extremely un-photogenic. It’s hard to make a jar of oat mush look good, but I assure you, contrary to its looks, it tastes divine!
I even made a batch in a Bear jar today! Yum yum in my tum tum.
It’s actually quite ugly in this jar, makes the poor bear look like it has a disease.
I shall not hold you back any longer, without further ado, the recipe:
Basic Overnight Oats
1/3 cup baby oats
2/3 cup milk of choice
1 tbsp chia seeds
1-2 tbsp peanut butter (the more the merrier)
1 mashed ripe banana (at least half a cup worth, it’s fine to have more)
Directions
1. Simply combine the above ingredients, with PB at the bottom, followed by the mashed banana, baby oats, chia seeds and milk. Give the mixture a good stir and leave it in the fridge!
That’s all there is really. You can spread the PB around the base of the jar/container so you won’t eat an entire glob, but otherwise, you can’t really go wrong with overnight oats.
You don’t even have to follow the order I gave, that’s just my personal preference, which I feel gives the best mix.
Now, here comes the fun part…making it your own. (The basic recipe is just a plain canvas for you to decorate, go on…unleash the artist in you!)
Mix it up!
Here are some of my ideas for add ons or exchanges:
1) Use chocolate milk instead of plain milk, and you’ll get a decadent chocolatey dessert for breakfast
2) Add on more fruits of your choice to the basic recipe (berries, apples, mangoes, anything!)
3) Use nutella instead of PB to up the decadence.
4) Top your overnight oats with your favorite cereal/granola in the morning
5) Add a tablespoonful or two of milo powder/black sesame powder/matcha powder/coffee powder to flavor your oats just the way you like it.
6) Add dashes of cinnamon or nutmeg for a more festive feel.
7) Add honey to make it sweeter, if you find the sweetness of the banana not enough for you
8) Throw in some nuts and dried fruits for some crunch and chewiness. Texture explosion!
9) Top your overnight oats with another spoonful of nut butter (yes, generosity never killed anyone) for an even nuttier delight
10) To make it more like a dessert, top it with M&Ms, cookies, chocolate chips or your favorite chocolate bar for a treat.
These are just a few of my suggestions, but feel free to go crazy and add anything you want. You aren’t limited to one choice… you can mix and match. For example, if you have some serious chocolate cravings, go ahead and add some hazelnuts, nutella and chocolate milk into the mix, and voila! A nice bowl of chocolate dessert for breakfast. Go wild, have fun!
Hope you enjoyed this recipe! There’s nothing more convenient than grabbing a jar of deliciousness on your way to school. It’s the perfect start to the day.
BREAKFAST SERIES: Peachy Chia Oatmeal (ft. Goldilocks and the 3 bears)
Well, it certainly has been awhile since I posted in the Breakfast Series, so what better way than to start the morning with a post about breakfast?
Today’s special feature includes Goldilocks and the three Bears. Its funny how I never realised that the bears in the story were eating oatmeal as well! In my case, I topped my Peachy Chia Oatmeal with three Teddy Grahams, so I guess that makes me Goldilocks!
Of course, you’ll look much happier than these bears after you make this recipe.
Now, I know many of you are turned off by the idea of oatmeal. The first thought that comes to mind is probably mushy, brown tasteless goo.. or baby food as my friend put it. Well, by adding fruits, topping it with honey, or even stirring an egg in, oatmeal can be really yummy! I used to hate oatmeal when I was younger, taking ages to finish a bowl of it. I dreaded the mornings when I was greeted by a steaming bowl of.. blechh.
But now? I look forward to oatmeal for breakfast! Rolled oats taste way better than instant or quick oats cause they absorb the liquid to form plumper grains, rather than turning into unappetizing mush. My ultimate favorite would be egg white oatmeal with honey. Peanut butter and banana is not a bad combination with oatmeal too! Whatever it is, its about mixing and matching until you find your favorite flavor.
Oatmeal is loaded with nutrients and is bursting with fiber and protein. On a cold and rainy day, there is nothing more comforting than sitting down with a steaming bowl of oatmeal that will start your day right and keep you nice, warm and full.
Yes, yes, I hear you. The recipe, get to the recipe!!
Well, just one more thing… I used a little trick from Chocolate Covered Katie to make my bowl of oatmeal seem larger. Well, actually I first saw this trick on Courtney’s blog and I was intrigued by it. One thing I love about eating healthy food is that you can eat more.
Peachy Chia Oatmeal
What you’ll need:
1/2 cup rolled oats
1 1/4 cup water/liquid of choice (ie milk)
1 tsp chia seeds
1 diced peach
Dash of cinnamon
Here’s what you need to do:
1) Bring the water to a boil before adding in the rolled oats
2) Once the oatmeal has cooked for awhile, add in the cinnamon, chia seeds and peach.
3) Stir to mix everything up, and then cover and leave it on the stove to set. It may seem like there’s way too much liquid at this point, but trust me, just leave it to set for at least 2 hours or overnight.
4) Just before you want to eat it, just heat it up, and give it a good stir. Feel free to add a drizzle of honey if the fruit doesn’t add enough sweetness for you.
5) Top with anything you like! Teddy Grahams, a spoonful of nut butter, sliced banana, blueberries, jam, the possibilities are endless.
6) Enjoy 🙂
Switch things up!
Here are some other flavor combinations you could try for oatmeal:
Peanut butter & banana
Peanut butter & Jam
Blueberries
Black sesame (I used unsweetened black sesame powder)
Apple pie oatmeal (stir in a diced apple and more cinnamon. Add apple pie spice if you have)
Egg oatmeal (just stir an egg in before serving)
There’s even the savory option:
Soy sauce, spinach oatmeal topped with an egg
Pumpkin and peas oatmeal
Hope you enjoyed this recipe! Feel free to create the wackiest combinations and let me know how it works out for you 🙂
Hawker Heritage: Pau (Steamed Buns)
Good morning to you all! I’m back again.
I’m on a roll.. 3 posts in 2 days? That’s a rarity.
Studying must be taking a toll on me :O Well, blogging about food is the perfect way for me to destress.
Since today is National Day in Singapore, its the perfect day to launch yet another series, Hawker Heritage, where I will share more about a hawker food so that you can learn about a unique Singaporean dish you have never heard of. This will be a fun read if you’re a foreigner, or.. if you’re reading this in the future, and this dish has been lost, at least you’ll get to know about it. Even if you are a local, it’ll be interesting to read about the history of a certain dish for a change! Basically, what I’m saying is…I’m sure this will be an enjoyable read for everyone. 😛
I think its extremely sad that we are losing our hawker heritage. With so many young adults only looking at office jobs, there is no one to take over our hawkers. That being said, it is not easy teaching someone else the tricks of the trade, especially is the hawker has been cooking for 30 years. Its difficult to pass on the “wok hei” to a new cook.. after so many years, the hawkers have developed some kind of intuition of when the food has been perfectly cooked. Its no longer a recipe, or a job, its become second nature to them.
Sure, you may say that there are up and coming young hawkers who are setting up stalls here and there, but these few are far from enough to replace the older generation of hawkers. I shudder at the thought of losing the delicious and affordable hawker food to commercially produced food, over-priced restaurants and… *gulp* run-of-the-mill food courts. The concepts in food courts may be similar to hawker centres, but there is absolutely no way the ambience and the food can match up to our mouthwatering hawker food.
If we ever lose our hawker heritage, (please let that not be so), may this series serve as a reminder of what we had, and what we will always love.
To the parents out there, do not belittle family gathering or the making of traditional recipes.. these little things define our childhood. Who doesn’t love popiah parties, making love-letters, or crafting delicious bak zhang with your family and friends? And to the children out there, be willing to learn and try new things, find out as much as you can about Singapore’s traditional food, and pass on the tradition to your kids. It would pain me to see Singapore lose our hawker heritage like how we are losing our ability to speak in dialects.
Enough of the gloom doom, let’s start today’s post with one of my favorite foods, PAU. (or Bao, Baozi)
Pau or chinese steamed buns, are buns filled with all kinds of fillings, and steamed in a huge wooden steamer. Nowadays, most people use the modern steamers which look like metal drawers. The fillings range from meat fillings, like barbequed pork (charsiew), to vegetable fillings, either turnips or mixed shredded veggies, to dessert like buns filled with red bean paste, yam paste or custard. There are so many variations, I couldn’t possibly list them all out!
This is a Tau Sar pau (red bean paste). As you can see, the fluffy white bun encases a sweet red bean filling. This was one of the best red bean paus I had.. you can even see the chunks of red bean, and a slight tinge of redness. Some commercially made paus barely resemble red beans, the filling looks more like a smooth black paste, and is overly sweetened.
My favorite part of eating a pau is tearing it in half and watching the steam rise out from the centre of your pau. Piping hot is the way to go! Everyone has their favorite pau, and my favorites would be yam pau, lian yong pau (lotus paste), and vegetable pau. Unfortunately, since I love these paus too much, I don’t have any photos of them, since they somehow find their way into my mouth way too quickly. All I have is the poorly taken photo of an average looking vegetable pau below.
For the health conscious, vegetable paus would appeal to you. Filled solely with cooked vegetables, you can get one of your five-a-day! There are even wholemeal options to healthify it even more. Since these buns are steamed, they can be considered relatively healthy too.
Paus were first created about 2000 years ago, believed to have been invented as a portable meal for soldiers in third century A.D, Now, paus are a delicacy enjoyed by all, in China, Another story goes that in Romance of the Three Kingdoms, mantou was also said to be associated with the famous strategist Zhu Ge Liang, 诸葛亮, who supposedly made ritual offerings of mantou stuffed with meat (meat pau) in place of human sacrifice. (Mantou is a steamed bun without any filling)
This variation is the Charsiew Pau (barbequed pork), and is loved by many for its slightly sweet taste which compliments the charred meaty goodness. The best pau would have a thin casing and loads of filling, such that it is almost spilling out.
Pau are commonly eaten for breakfast, and can be found at dimsum restaurants. These buns are about the size of a tennis ball, so two of them would make a substantial breakfast.
For the bigger eaters, there are even Da Paus (big pau) which are much larger, and are filled with meat. I love these paus as they are a meal in itself, sometimes even coming with an egg! The juices from the meat soak into the bun, without making the entire bun become soggy. Even Bruce Lee loved some good pau.
as touted by Johor Bahru Hand made Pau, who also sells giant paus (inspired by Amy Yip’s.. uhm.. assets).
Everybody raves over Liu Sha Pau (salted egg yolk custard bun), which is fun to eat cause of the way the filling flows like a river of golden sand. Never bite straight into this or you risk burning your throat as the hot lava goodness rushes down. Honestly, I’m not too sure why everybody loves this, it was too rich for me, but as a foodie, I had to get some to see what the hype was all about.
Some of the good pau stalls in Singapore include TIong Bahru Pau, Teck Kee Pau, Commonwealth Pau and Tanjong Rhu Pau. Sadly, a common trend I have noticed is the shrinking of the paus, and the rise in prices. Some stalls even try to add their own twist, such as adding Lor Mai Kai (glutinous rice and meat) into a steamed bun casing.. which was not very popular, probably cause it was a carbo-overload. Call me old fashioned, but I still love the simple, traditional flavours the best.
You can find paus at most drink/snack/dimsum stalls in the food courts, or you could travel specially down to the above mentioned stalls to taste the real deal. If you’re lazy, the supermarket sells frozen paus which you can just steam at home. Of course, commercialised paus can’t beat the handmade versions, but they are a close enough substitute given their convenience.
As I end off, I just want to leave you with this visual:
Imagine holding a fluffy, steaming hot bun in your hand… you gently tear the bun into half, watching the steam rise from the centre of the bun, as the smell of the sweet sweet red bean wafts into your nose. Oh, nostalgia. You bring the bun to your mouth, and take a bite. The soft bun gives way to the generous red bean filling.. so smooth, so flavorful, and perfectly sweet. Before you know it, the sweet paste has made its way to your stomach, before you know it, you’re reaching for another, and another.. Savory? Sweet? They all stand no chance.
Have I made you crave pau yet? 😉 I think I’ll go and steam some for breakfast.
HEALTHY IN A HURRY: Chewy Fudgey PB-Naner bake.
Its time for another recipe!
Chewy Fudgey PB-Naner Bake
Tweaked from the creative gingergirl
Here’s what you’ll need:
2 tbsp oats
2 tbsp flour
1/4 tsp baking powder
Sprinkle of cinnamon
1 small banana (about 1/3 cup mashed)
1 tsp ground peanuts
1 tsp peanut butter
Instructions:
1) Preheat your oven to 180 degrees celsius. (Or if you’re using a toaster oven like I did, just preheat it)
2) Grease your baking tin.
3) Mix the oats, flour, baking powder and cinnamon together before adding the mashed banana and ground peanuts.
4) Spread it out on your baking tin and bake for 10 minutes. (If you’re using a toaster oven, bake for <10mins)
5) Top it off with the peanut butter while its hot so it can melt nicely. Enjoy while its fresh out of the oven!
Disclaimer: This makes a very small portion.. So I recommend doubling it or even tripling it 🙂
Switch things up!
-You could make a double portion, and layer with PB and Jam.
-Add fruits between layers for bursts of sweet juiciness.
-Throw in some chocolate chips to up the decadence level.
BREAKFAST SERIES: Egg-in-a-basket
Your mum was right, breakfast is the most important meal of the day, no doubt about that. It doesn’t matter if you are a student, an office worker, or a young kid, as long as you are alive and kicking, you should eat breakfast. Well, try to at least. It boosts your metabolism, it gives you energy for the day, and simply starts your day right.
I’m here to help you start eating breakfast regularly, so that you can enjoy the numerous benefits of breakfast. So without further ado, let’s welcome the launch of the BREAKFAST SERIES, with a fun and easy recipe…
Presenting, Egg-in-a-basket! (Pardon the lack of interesting names, I simply could not think of anything appetizing to name this.. Eyeball toast sounds far from appealing, although it does resemble an eyeball :P)
Egg-in-a-basket
Serves one
You’ll need:
2 slices of bread
1 egg
Ham & Cheese
Butter
Instructions:
1. Preheat the oven to 175 degrees.
2. Take two slices of bread and butter each slice on one side.
3. Cut a hole in one of the bread slices (this will be the top slice)
4. Lay the cheese and ham on the bottom slice, then cover with top slice.
5. Crack an egg into the hole.
6.Bake in the preheated oven for 13 mins.
(The egg may look wobby and uncooked for most part of the baking, but don’t worry! It will turn out runny and delicious when 13 minutes is up)
Switch things up!
To healthify this recipe: use avocado instead of butter.
For a more flavorful substitute: Use pesto to spread instead of butter.
Mix ins to replace ham&cheese: Add mushrooms, peppers, bacon, anything you like!
(Don’t overstack the bottom layer though, or your egg may spill over)
Jollibean Quality Control: 5 outlets, and 5kg later…
As we all know, the main problem with chain outlets is the quality control. Sometimes, you leave feeling good about what you’ve eaten, and other times you leave regretting your choice, vowing never to return again.
Fear not! You no longer have to be subjected to that horrible cycle of food mood swings.. at least for JOLLIBEAN PEANUT PANCAKES! 😀
This post marks the start of a new category “Quality Control” for various chain eateries across Singapore. I’ll put up a post once I hit 5 outlets, and will add on as I try more outlets in the near future. So, if you have any suggestions for eateries to be QCed by yours truly, leave a comment below or just drop me an email. I’d be glad to give it a whirl.
Why Jollibean?
Jollibean is one of the commonly frequented grab and go eateries in Singapore. So having heard comments about how some outlets gave more filling, or had dough that was too thick, I decided to do a quality control test to find out for myself, which outlet was the best!
I decided to review the peanut pancake since I prefer the crunch of the peanut which complements the sweet pancake. The red bean pancake should be fairly similar to the peanut pancake in terms of filling, so I gave the outlet a good rating, you can feel free to get your red bean pancake fix from them too!
Let’s not waste anytime reviewing the 5 Jollibean outlets I tried, (several times each, mind you) in my quest for the best Jollibean outlet in the central area.
First up, Paragon!
1) Paragon Outlet
- 290 Orchard Road The Paragon #B1-K6
Singapore 238859
The pancakes look better in these photos because I used a filter on Instagram. Nonetheless, the aunties here are quite generous with fillings for peanut (not so for red bean). You should try not to get the folded pieces, since they tend to have too much dough at the end. Also, the dough is too thick at times, which makes them a bit soggy. However, in terms of quality and consistency, Paragon scores pretty well! Bonus points for the large pieces 😛
Rating: 7/10
Next up, Changi Terminal 3’s outlet
2) Changi T3
65 Airport Boulevard Changi Airport (Terminal 3)
Singapore 819663
Loads of photos to give you guys a better picture of what I was served up.
As you can see, the dough is pretty thick, and you see the part where its folded? Yup, that’s why I recommended that you ask for the side pieces, cause the folded parts are pretty much just dough.
This outlet doesn’t give very big pieces, unfortunately.
I must commend them for their generous peanut filling though! The peanut filling here is one of the best amongst the outlets that I tried. The peanuts are not too sweet, and you can actually taste a lot of peanuts for this outlet. Also, the dough is rather thick, and is strangely squishy-moist. Maybe its been sitting there for too long.
Another thing to note for this outlet is that their pancakes tend to be a little stale (they even cover them with cling film in an attempt to preserve the freshness, since not as many people frequent the aiport, as compared to malls.
Talk about inconsistency…
Looks can be deceiving, on a repeat visit, my peanut pancake was dry and thin, with extremely little filling. I even resorted to spreading on more of my own peanut butter!
Look at that barely there peanut filling. Tsk, a disappointment to all Jollibean outlets.
Rating: 5/10
3) 313 Somerset
313 Orchard Road 313@Somerset
#B3-00 Singapore 238895
The batter looks paler compared to the rest. But this pancake had one of the best pancake-peanut ratio and I didn’t feel like I had too much of either in each mouthful. The dough was not dry too. A little oily though, could see oil soaking after keeping it overnight.
Rating: 6/10
4) Bishan Junction 8
9 Bishan Place Junction 8 Shopping Centre
#B1-K6 Singapore 579837
The first time I tried their peanut pancake, I was extremely dissapointed. The dough, while thin, was dry and hard to swallow. What’s more, there was barely any peanut filling! To make things even worse, they gave me a small piece.
I went back a few more times, hoping to give them a chance to redeem themselves. Unfortunately, my return trips were all greeted with lacklustre peanut pancakes with little filling.
On my last visit, I was pleased to get pancakes that were of average (or maybe a lil better) standard.
The peanut filling was actually OOZING out! What a rare occurrence.
Rating: 5/10 (unless you’re lucky and get a 6/10 like I did on my last trip)
5) Nex
23 Serangoon Central Nex
#03-K7/K8 Singapore 556083
The last outlet I visited was the one at NEX. The pancakes here are constantly being replenished since they have a steady stream of customers.
While the pieces may not be large, the filling-pancake ratio is pretty good!
The dough is moist and the filling is crunchy!
Rating: 7/10
Tips for eating Jollibean pancakes
1) Heat them up!
-More often than not, you’ll get a pancake at room temperature, which in my opinion, isn’t very palatable. So I suggest you steam your pancake/heat it up in a small toaster oven if you get a chance!
2) Ask the staff to give you the corner piece so you won’t end off with the thick batter.
3) Be a frequent customer at your favorite outlet, so that the workers will start to recognize you and give to the “bigger pieces” for your loyalty! 🙂
Foogo! 